Nicole Burdett Recipe Reviews (Pg. 1) - Allrecipes.com (10730280)

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Nicole Burdett

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Tangy Slow Cooker Pork Roast

Reviewed: May 29, 2010
I made a lot of changes, so although I thought this was a 5-star dinner, I think it was due to input from other reviewers and some of my own revisions. I did brown the pork in about 1/2 Tbsp of oil with 1 tsp of butter. For the sauce I mixed 1.5 cups beef broth, 2 Tbsp of red wine vinegar, 3 Tbsp of soy sauce, 1 Tbsp of white sugar, 1 Tbsp of ketchup, 1 tsp of black pepper, 1/4 tsp of salt (since the beef broth is pretty salty), 1 tsp each of garlic power and onion poweder, 1/2 tsp each of paprika and dry mustard, about 1 tsp of Frank's Red Hot and a dash of worcestershire. I layered about 8 medium red pototoes (peeled) on the bottom of the crock pot, covered with onions, then put the browned roast on top. Then I added baby carrots all around the sides. I cooked on high for about 1 hour, then turned down to low and cooked for another 5 hours. After 5 hours, I sliced the pork into about 10-12 pieces and put it in the bottom of the crock pot so it would be submerged in the juices. I cooked for 1 additional hour and then removed all the veggies and pork and kept them warm on a platter. Then I poured the juice into a pot, added a cornstarch slurry and brought it to a boil to make a gravy. It was AWESOME! And pretty healthy too! Thanks for the great start, K :)
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134 users found this review helpful

Hearty Halibut Chowder

Reviewed: Aug. 25, 2010
I'm sure this still would have been a 5 star without the changes I made, but I did make some revisions to fit our tastes and to decrease fat/calories even more, as this is already a fairly light chowder. I used cod (about a 1/3 of the price) and the flavor was still great. I also used a couple extra pototoes and pureed them after they got a bit soft to help create a thicker consistency. I replaced the tomatoes with a can of corn, used 1 cup of skim milk, and about 1/2 of a 14 oz can of reduced fat evaporated milk. In addition to the fish, I added a can of minced clams, reserving the clam juice. I mixed the clam juice with about 3-4 Tbsp of cornstarch and that really thickened the chowder nicely. I shook in a good amount of salt and pepper and also added a little Old Bay and cayenne. With the richness of this chowder the way I prepared it, it's hard to believe there is only about 3-4 grams of fat per serving.
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89 users found this review helpful

Amateur's Light Breeze Chicken Chili

Reviewed: May 22, 2007
Here's how to make it a five star: As it was, this recipe was likely about a four star, but with a few improvements, it's easily a five. Canned chicken creeps me out too (as one other reviewer stated), so I used 3 real chicken breasts. While boiling the breasts, I sauteed the onions and peppers for about 5 minutes prior to adding them to 2 cans Mex stewed tomatoes (which I had chopped), 2 can of chili beans, and a half jar of jalapenos (which I had chopped). After the chicken was cooked through, I melted about 1 T of butter and sauteed 2 cloves of garlic, then added the shredded/cubed chicken and seasoned it with about 2 T of Frank's Red Hot. I then added it to the pot along with 1T of cumin and 1T of chili powder. Then added 1 can of chicken broth and 1 can of water. About 20 minutes into simmering, I noted the soupiness, so I mixed about 3T of cornstarch and 3-4 T of water together, and then added it to the pot and mixed well. It turned out amazing... thick, healthy, delicious, and just the right amount of spiciness not to interfere with the flavor. I also served it over a slice of wheat bread w/ a piece of fat free cheese on top... outstanding :)
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55 users found this review helpful

Southern Dill Potato Salad

Reviewed: Sep. 8, 2009
This is almost the same potato salad I made this weekend. I added 1 T of yellow mustard in addition to the dijon, as well as a tsp of worcestershire, a tsp of fresh lemon juice and I used FRESH dill, instead of dried (1/4 of a cup). I also think it's easier and faster to cube the potatoes before cooking... boil about 15 minutes.
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53 users found this review helpful

Cheddar Cabbage Casserole

Reviewed: Nov. 27, 2007
Never would have thought to combine these ingredients... but, this was delicious! When I said the name of the side dish, the word "ew" came up several times, but upon trying this recipe, opinions were quickly changed. I sprinkled celery seed and garlic powder over the cabbage/onions and added paprika over the cheese/cornflakes on top. I didn't mix the bottom layer of corn flakes w/ butter due to some reviews that they got soggy. I think this would be awesome with colby jack as well. Mmmmmmmmm... thanks, Alice! UPDATE... to cut down on fat, I cut the butter in half, and it still turned out great! And a sprinkle of red pepper flakes over the cabbage & onions adds a great kick.
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29 users found this review helpful

Orzo with Tomato and Fried Tofu

Reviewed: May 1, 2007
Looks like it would have been a 4, but with the changes I made, it was outstanding. Keep in mind I cut the recipe in half (other than the tofu) I added 2 cubes of veggie boullion to the water in which I boiled the orzo to add some flavor. I cooked the tofu, onion and garlic as directed, but also added zucchini and a jar of marinated artichoke hearts (chopped). Instead of tomatoes I used a can of diced tomatoes w/ garlic. After I stirred it all together, I mixed in about 1/3 cup of parmesan and then sprinkled the servings with feta and parm. It really was just fantastic, especially for a nice, healthy meal. Thanks for the great idea!
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29 users found this review helpful

Classic Carbonara with Pancetta

Reviewed: Nov. 1, 2007
Wow... fantastic, indulgent meal! I used this recipe instead of the other carbonaras because of the pancetta, which I think is a step up from regular bacon- especially in this dish. The only changes I made were fyring the pancetta first and then cooking 1/2 an onion, 1 large shallot and 2 cloves of garlic in the drippings. And I omitted the pine nuts just because I don't like nuts in savory-type foods and the salt, as pancetta and parmesan are salty enough already. Thanks KMOMMYZ... good stuff :)
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28 users found this review helpful

Quinoa Vegetable Salad

Reviewed: Sep. 30, 2010
Excellent! The bf and I really loved this one. I didn't have any mint, so I used a little extra cilantro. I also brightened it up with about 1 TBSP of fresh lemon juice and added a couple finely chopped jalapenos. I cooked the quinoa in chicken broth instead of water for a little extra flavor. Defintely will make this again!
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25 users found this review helpful

Bucatini Pasta with Shrimp and Anchovies

Reviewed: Sep. 9, 2010
I really liked this.... for both the flavor and the ease and speed of the preparation. I love onions and use them in pretty much everything, so I added about 1/3 cup of chopped onion (when I added the anchovy). I also used a can of fire-roasted tomatoes and used 8 oz of whole wheat thin spaghetti, as there would be way too much pasta if you add a whole box. I think I will add some fresh mushrooms next time as well. Thanks for the great recipe!
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19 users found this review helpful

Tender Breaded Turkey Cutlets

Reviewed: Oct. 31, 2010
Thanks to some other reviewers, these were a real success. I mixed up sour cream, a little mayo and a little dijon and spread it on both sides of the cutlets... let them sit in the fridge before breading them. I also let them sit on a rack for about 15 mins after dredging. It's true that getting the oil nice and hot before dropping them is the key to getting the breading to stick. I used panko instead of Italian breadcrumbs and to the panko and cheese I added garlic powder, onion powder, sage, thyme, salt and pepper. The flavor was outstanding and they were sooo good with mashed pototoes, gravy, stuffing and green beans.
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17 users found this review helpful

Pretty Chicken Marinade

Reviewed: Sep. 30, 2010
Delicious marinade. I used this on pork chops and they turned out amazing. One little tip to conserve ingredients: by halving the recipe, you'll still get about a cup of marinade, which is plenty for 4 chicken breasts.
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17 users found this review helpful

Key West Chicken

Reviewed: Aug. 20, 2010
I actually used this marinade for boneless pork chops (4) and they were awesome! Per the "most helpful" reviewer here, I doubled the marinade, but kept the soy sauce (reduced sodium) at 3 Tbsp. I also added a few dashes of cayenne. We like to boil the marinade and then baste the meat while grilling... keeps it moist and piles on even more flavor.
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17 users found this review helpful

Yogurt Chicken

Reviewed: Aug. 20, 2010
Great jumping off point. To tenderize the chicken a bit, I actually cut it into tenders and marinated it the yogurt (Greek, non fat), garlic (fresh), lemon juice, and 1/4 tsp of celery salt and 1/2 tsp of onion powder. After about 10 hrs in the fridge, I dipped the tenders in panko (seasoned with cayenne, paprika, salt, onion powder, garlic salt and pepper) baked them for 15 mins on one side, 10 mins on the other side (350 degrees) and then put them under the broiler for about 2-3 mins to crisp them up. They turned out GREAT! And there was no need for the extra fat and calories of the butter (although I'm sure it taste good with it!) Thanks, Twila
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16 users found this review helpful

Shiitake Angel Hair Pasta

Reviewed: Oct. 23, 2009
AWESOME! I doubled the sauce and made about 10 oz of linguini and thought it was a perfect ratio. After adding the wine and broth, it took about 10 mins to reduce... and then after adding the cream it took about 10-12 mins to thicken. Served with grilled chicken and asparagus (simply brushed with olive oil and kosher salt and broiled for 4 minutes... so good). With a sprinking of fresh parmesan and parsley, it looked amazing and I was thrilled that it tasted as good as it looked! Thank you, Ann!!
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14 users found this review helpful

Caron's Kickin' Quinoa Salad

Reviewed: Aug. 12, 2010
This was awesome... tastes like a great pasta salad, but healthier!! I didn't change a thing and don't think it needs anything more or less. I always use the olive oil mayo, as it is fairly low in fat, but still has a good mayonnaise taste. Thanks, Caron. I never would have thought to put this together!
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11 users found this review helpful

Traditional Osso Buco

Reviewed: Nov. 15, 2010
Oh soooo good. Followed the recipe pretty closely with a couple very small tweaks... Added salt and pepper to the flour I dusted the shanks with and added a couple bay leaves when the stock and tomatoes (petite diced) went in. Served with homemade risotto and roasted aspargus. This is a top shelf meal!!
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10 users found this review helpful

Pasta with Fresh Tomato Sauce

Reviewed: Aug. 22, 2008
I really loved this with a few additions... I added balsamic, minced garlic, green onion, roasted red peppers and artichoke hearts and also used low-fat italian dressing. Sprinkled servings with a little feta and it was an amazing side dish. So fresh and perfect for summertime
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9 users found this review helpful

Miracle Soup

Reviewed: Apr. 11, 2011
Tasty, healthy and filling... just what soup should be! I made a few changes... I sauteed about 1/2 cup of chopped onion with the ginger and garlic, used fresh mushrooms, added about 10 oz of tofu and subsituted sesame oil for olive oil. I also only used only 1 bag of the frozen veggies and added a couple handfuls of fresh snowpeas. And I omitted the frozen spinach and added 3 heads of fresh baby bok choy (chopped leaves and stems). I didn't have fructose, so just used regular sugar. It came out great... a little spicy and very savory. I am sure I'll make it again!
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8 users found this review helpful

Baked Tuna 'Crab' Cakes

Reviewed: Jun. 16, 2010
Pretty good... I chose this recipe because it wasn't fried and is low in fat. I thought they were really good and tasted a little like crab cakes. They were good with cocktail sauce. I also added Old Bay and a little cayenne.
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8 users found this review helpful

Southwestern Hominy

Reviewed: Mar. 31, 2011
Pretty good. I added about 1/4 cup of sour cream, the juice of half a lime, and some cilantro. Was a nice side dish to shredded beef tacos.
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7 users found this review helpful

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